I like to make soups where I can use up whatever leftovers I have in the fridge. In this case, that meant pre-boiled chicken (roasted works too), rice that was a couple of days old (short grain Asian rice is perfect), and some wilted veggies like squash and carrots.
Ingredients
- 1 cup pre-cooked chicken ( shredded)
- 1 cup pre-cooked rice
- 2 tbs olive oil
- 1/2 onion diced
- 2 squash diced
- 1 carrot diced
- 2 cubes chicken bouillon
- 7 cups water
- 1/2 lemon squeezed
- Parsley (chopped)
- Salt, black pepper, bay leaves
Instructions
- Heat 2 tablespoons of olive oil add 1/2 of an onion, 2 squashs, carrots, salt and black pepper and sauté for a minute add 7 cups of water, 2 cubes of chicken bouillon, chicken, rice. Let it come to a boil cover and simmer until vegetables are tender and there you have it a nutritious bowl of soup.
- Add parsley and lemon juice when serving. I enjoy this soup with a piece of my flat bread (look for my previous reel on how-to make).
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